Or, how to come up with ideas for stuff. I was thinking about how to both use up some leftovers, and highlight the versatility of Pickwick Caramelized Onion Cheddar. This will do it.
Part 1: Savory Roasted Butternut Squash
1 butternut squash, peeled, cleaned, and cubed (you can use acorn squash, but butternut is easier to peel)
1/2 stick of butter
an equal amount of olive oil
salt
pepper
garlic powder
fines herbes, herbes de provence, or Italian seasoning
Melt the butter in the olive oil. Put the squash in a zip lock bag and pour the butter/oil in, and squish (that’s a culinary term) it all around to coat all of it.
Pour the squash onto a sheet pan lined with foil or parchment paper, and sprinkle it with salt, pepper, garlic powder, and the herb mixture. Roast in a 400° oven until the squash is fork-tender, about 45 minutes. (Time and temp isn’t very critical. You can do 375° for longer, or 425° for shorter. But the higher temps narrow the “overcooked” window considerably. Be careful over 400°.) If you want a little crispiness, you can do the last 3-5 minutes under the broiler, about 6”-8” below the element. Too close, though, and it burns really quickly. If you do this, pay attention here!
Notes: 1) This is stupid easy. Squash is pretty watery, and holds up well to oven temps. It’s also naturally sweet, so it doesn’t need sugars. Just pay attention and start checking it at around the 35 minute mark. And definitely watch it closely under the broiler, give it your full attention there. 2) The butter to oil thing is just me. You can use 100% melted butter or 100% olive oil, or any ratio inbetween. You just want to coat all the squash. 3) I didn’t specify how much salt, pepper, or herbs, because you might have a huge squash or you might have a little squash. Just don’t overdo anything. Make sure every piece has a little bit of seasoning on it. Folks can add more salt or pepper later if they want to. And the herbs and garlic aren’t the stars, they’re the nuance.
In cooking parlance: “Make it look like this, then cook it.” It looked like this when it went into the oven, except not as dark (see some of the broiled edges?) and not as soft.
This was the side at dinner the other night.
Part 2: Using the leftovers in an omelet.
“Enough” squash for however many eggs you are using
”Enough” spinach…
”Enough” caramelized onion cheese…
2-3-4 eggs, depending on how hungry you are.
There is no amount that is “right”. There is no sense measuring any fillings. Just eyeball the stuff.
Prepare your ingredients ahead of time. Grate the cheese, dice the squash, chop the spinach. That is what I call “enough” of stuff. I tend to overfill, that’s my nature. Follow your nature. Be who you are. Satisfy yourself.
(You might notice I’m still using my old cutting board. I’m still pissed off at Boos.)
Sauté the spinach and reheat the squash in a skillet:
Start the omelet (separate skillet):
Fill the omelet:
Fold and flip it onto the plate. Seasoned with pepper and smoked Hatch chile salt, served with HEB butter tortillas and tomato ghost pepper salsa. Order up!
This is ridiculously good. Make sure to tip your server!
Notes: 1) Omelets get easier the more you make them. Have a good non stick pan. I have a small one for 2 egg omelets, and a larger one for 3-4 egg omelets, and I don’t use those pans for anything else. ALWAYS use non-stick utensils, the softer the better. Even a single scratch in a non stick pan will make it harder to work with. 2) I can’t stress enough: with these things, the more you relax about what stuff, and amounts of stuff, you’re using, the easier it is to make them good. Use what you have. If you have leftover zucchini, or potatoes, or broccoli; use those. 3) I thought this up as specifically a way to use caramelized onion cheese. If I didn’t have that, I would use finely diced onions, and regular cheddar cheese. Because the onions don’t care where they came from. But this cheese is better than “cheddar cheese and onions”. If it wasn’t, then I wouldn’t buy it. 4) You don’t have to make this a fold-over omelet. It will work just as well as a frittata. To do that, instead of making the eggs separately then filling and folding, just pour them over top of the vegetables, swirl, and run them under the broiler for a minute or so. Top it with cheese and melt under the broiler for another 30 seconds. (Or hell, just scramble all that stuff together. [There is a difference. Separating the flavors and having them come together in your mouth is the thing that makes you smile, and that brings joy. But it will still taste good either way.])
Part 1: Savory Roasted Butternut Squash
1 butternut squash, peeled, cleaned, and cubed (you can use acorn squash, but butternut is easier to peel)
1/2 stick of butter
an equal amount of olive oil
salt
pepper
garlic powder
fines herbes, herbes de provence, or Italian seasoning
Melt the butter in the olive oil. Put the squash in a zip lock bag and pour the butter/oil in, and squish (that’s a culinary term) it all around to coat all of it.
Pour the squash onto a sheet pan lined with foil or parchment paper, and sprinkle it with salt, pepper, garlic powder, and the herb mixture. Roast in a 400° oven until the squash is fork-tender, about 45 minutes. (Time and temp isn’t very critical. You can do 375° for longer, or 425° for shorter. But the higher temps narrow the “overcooked” window considerably. Be careful over 400°.) If you want a little crispiness, you can do the last 3-5 minutes under the broiler, about 6”-8” below the element. Too close, though, and it burns really quickly. If you do this, pay attention here!
Notes: 1) This is stupid easy. Squash is pretty watery, and holds up well to oven temps. It’s also naturally sweet, so it doesn’t need sugars. Just pay attention and start checking it at around the 35 minute mark. And definitely watch it closely under the broiler, give it your full attention there. 2) The butter to oil thing is just me. You can use 100% melted butter or 100% olive oil, or any ratio inbetween. You just want to coat all the squash. 3) I didn’t specify how much salt, pepper, or herbs, because you might have a huge squash or you might have a little squash. Just don’t overdo anything. Make sure every piece has a little bit of seasoning on it. Folks can add more salt or pepper later if they want to. And the herbs and garlic aren’t the stars, they’re the nuance.
In cooking parlance: “Make it look like this, then cook it.” It looked like this when it went into the oven, except not as dark (see some of the broiled edges?) and not as soft.
This was the side at dinner the other night.
Part 2: Using the leftovers in an omelet.
“Enough” squash for however many eggs you are using
”Enough” spinach…
”Enough” caramelized onion cheese…
2-3-4 eggs, depending on how hungry you are.
There is no amount that is “right”. There is no sense measuring any fillings. Just eyeball the stuff.
Prepare your ingredients ahead of time. Grate the cheese, dice the squash, chop the spinach. That is what I call “enough” of stuff. I tend to overfill, that’s my nature. Follow your nature. Be who you are. Satisfy yourself.
(You might notice I’m still using my old cutting board. I’m still pissed off at Boos.)
Sauté the spinach and reheat the squash in a skillet:
Start the omelet (separate skillet):
Fill the omelet:
Fold and flip it onto the plate. Seasoned with pepper and smoked Hatch chile salt, served with HEB butter tortillas and tomato ghost pepper salsa. Order up!
This is ridiculously good. Make sure to tip your server!
Notes: 1) Omelets get easier the more you make them. Have a good non stick pan. I have a small one for 2 egg omelets, and a larger one for 3-4 egg omelets, and I don’t use those pans for anything else. ALWAYS use non-stick utensils, the softer the better. Even a single scratch in a non stick pan will make it harder to work with. 2) I can’t stress enough: with these things, the more you relax about what stuff, and amounts of stuff, you’re using, the easier it is to make them good. Use what you have. If you have leftover zucchini, or potatoes, or broccoli; use those. 3) I thought this up as specifically a way to use caramelized onion cheese. If I didn’t have that, I would use finely diced onions, and regular cheddar cheese. Because the onions don’t care where they came from. But this cheese is better than “cheddar cheese and onions”. If it wasn’t, then I wouldn’t buy it. 4) You don’t have to make this a fold-over omelet. It will work just as well as a frittata. To do that, instead of making the eggs separately then filling and folding, just pour them over top of the vegetables, swirl, and run them under the broiler for a minute or so. Top it with cheese and melt under the broiler for another 30 seconds. (Or hell, just scramble all that stuff together. [There is a difference. Separating the flavors and having them come together in your mouth is the thing that makes you smile, and that brings joy. But it will still taste good either way.])
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